|
|
-
FIGURE 26 -
THE USE OF FOOD ADDITIVES
| ADDITIVE
GROUP & FUNCTION |
FOODS
THAT MAY CONTAIN THE ADDITIVE |
 |
|
Anti-caking agents
(e.g. sodium alumino silicate).
Added to finely powdered and crystalline
foods to prevent lumping.
|
Salt, milk
powder in drink-dispensing machines. |
|
Antioxidants
(e.g. butylated hydroxyanisole).
Preservatives to retard development
of rancidity and discolouration.
|
Edible oils and fats, margarine,'instant'
potato, dehydrated vegetables. |
|
Bleaching agents
(e.g. chlorine dioxide).
Added to flour to lighten its colour
and improve bread-making.
|
Flours, bread. |
|
Colours
(e.g. tartrazine).
To improve appearance and reinforce
flavour.
|
Pastry products,
cake, cheese, confectionery, cordials, dessert mixes, flavoured milk,
fruit-flavoured drinks, spreads and fillings, fruit yoghurt, ice cream,
icing mixture, jams, jellies, margarine, pickles, sauces, soft drinks. |
|
Emulsifiers, thickeners and
vegetable gums
(e.g. glyceryl monostearate).
To improve consistency, impart body
and stabilize air/oil/water mixtures.
|
Biscuits, bread,
cake, canned meats, confectionery, thickened
cream, 'instant' potato, dessert mixes, flavoured milk, fruit drinks,
fruit yoghurt, ice cream, imitation cream, margarine, mayonnaise,
peanut butter, salad dressings, soups. |
|
Flavours and flavour enhancers
(e.g vanillin).
To impart taste and/or aroma to food
|
Pastry products, cheese,
chocolate, confectionery, cordials, dessert mixes, flavoured milk,
ice cream, imitation cream, jellies, manufactured meats, soft drinks,
margarine, pickles.
The most widely used flavour enhancer,
MSG (monosodium glutamate) is used in prepared meat/fish dishes,
packet soups and many canned foods.
|
|
Food
acids
(e.g. citric acid)
Give sour or tart taste, aid preservation
|
Pastry products,
cake, cheese, cider, confectionery, jellies, cordials, desserts, pickles,
fruit drinks, jams, modify other flavours, sauces, mayonnaise, salad
dressings, soft drinks, soups, spreads. |
|
Humectants
(e.g. glycerol)
Help to retain a soft consistency
during storage.
|
Pastry products, cake,
confectionery, fruit spreads and fillings, almond icing, sweetened
coconut. |
Preservatives
(e.g. benzoic acid)
Prevent the growth of moulds, yeasts
and bacteria.
|
Pastry products, bread,
canned fruit, canned meat products, cheese, cordials, cured meat,'instant'
potato, flour, fruit drinks, fruit salad, pickles, sausages, soft
drinks, tomato juice. |
|
|
